Effect of vacuum microwave drying pretreatment on the quality characteristics and textural structure of new paocai raw materials
Suitable storage of the fresh raw vegetables used in the naturally fermented Sichuan pickle, paocai, poses a challenge for commercial producers.
Authors
- Tianyi Yue
- Rumeng Yi (ORCID: https://orcid.org/0000-0003-4450-0317)
- He Li (ORCID: https://orcid.org/0000-0002-4076-7279)
- Tingting Zhang (ORCID: https://orcid.org/0000-0002-0375-3230)
- Qinglian Xu
- Yage Xing
Institutions
- Xihua University (CN)
- Yibin University (CN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00108k
- Citations
- 3
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 3.49